TUNA, CAPER & CHILLI SPAGHETTI RECIPE | BBC GOOD FOOD
Throw together tuna, capers and rocket with garlic, chilli and spaghetti to make this easy and healthy supper. It takes just 25 minutes to make
Provided by Anna Glover
Categories Dinner, Supper
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 2
Number Of Ingredients 9
Steps:
- Cook the spaghetti for 9-11 mins in a large pan of well-salted water until al dente.
- Heat the oil in a wide frying pan over a very low heat, and gently cook the garlic and chilli to infuse the oil. Remove from the heat if the garlic is turning past light golden, as this will make it bitter.
- Drain the pasta, keeping a cupful of the cooking water, and tip the spaghetti into the frying pan. Toss the pasta in the oil over a low heat, adding a little of the pasta water to emulsify into a sauce that coats the pasta, then fold in the capers, parsley, tuna and some seasoning. Don’t stir too vigorously – you want to keep larger chunks of tuna. Toss the rocket and lemon juice through the spaghetti, and serve with extra chilli scattered over, if you like.
Nutrition Facts : Calories 409 calories, FatContent 9 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 57 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 5 grams fiber, ProteinContent 23 grams protein, SodiumContent 0.4 milligram of sodium
CLASSIC SPAGHETTI BOLOGNESE RECIPE | BBC GOOD FOOD
This classic recipe stays as true to the Italian way as possible - no garlic, white wine instead of red and a little milk splashed in at the end. A great source of iron and folate
Provided by Sophie Godwin – Cookery writer
Categories Dinner, Main course, Pasta, Supper
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours
Yield 4
Number Of Ingredients 15
Steps:
- Heat 1½ tbsp oil in a large pan or flameproof casserole dish over a low-medium heat. Add the onion, celery and carrots with a pinch of salt. Cook for 10 mins, stirring occasionally, until softened but not coloured. Transfer to a plate using a slotted spoon.
- Pour the remaining oil into the pan, increase the heat and tip in the pancetta. Cook for 3-4 mins until golden. Add the mince and chicken livers, and cook for a further 5 mins until browned, breaking down the mince with the back of a wooden spoon.
- Return the vegetables to the pan and add the bay leaf and tomato purée. Cook for a 1 min more and mix well. Pour in the wine and reduce by half. Add the stock and passata with some seasoning and bring to the boil. Reduce the heat to medium and let the sauce bubble away for 35-40 mins, stirring occasionally, until reduced by half and you are left with a thick ragu.
- Bring a large saucepan of salted water to the boil 15 mins before the sauce is ready. Drop in the pasta, cook following pack instructions until al dente, then drain.
- To finish the sauce, stir in the milk and season to taste. Tip the pasta onto a plate and top with the Bolognese. Serve with the Parmesan.
Nutrition Facts : Calories 801 calories, FatContent 17 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 100 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 10 grams fiber, ProteinContent 51 grams protein, SodiumContent 1.1 milligram of sodium
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TUNA, CAPER & CHILLI SPAGHETTI RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 25 minutes
Category Dinner, Supper
Calories 409 calories per serving
- Drain the pasta, keeping a cupful of the cooking water, and tip the spaghetti into the frying pan. Toss the pasta in the oil over a low heat, adding a little of the pasta water to emulsify into a sauce that coats the pasta, then fold in the capers, parsley, tuna and some seasoning. Don’t stir too vigorously – you want to keep larger chunks of tuna. Toss the rocket and lemon juice through the spaghetti, and serve with extra chilli scattered over, if you like.
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